What the group was shy about was discussing the menu, but critic Leslie Brenner at the Dallas Morning News did some follow up work and found this:
He’s already sourcing ingredients for menu testing. What kind of dishes is he playing with? Things like housemade morcilla sausage with apple ceviche, bone marrow sabayon and grilled bread. Gorgonzola and country ham-filled ravioli with walnuts and pickled pear. And cinnamon short ribs with braised romaine, raisin chutney and celery root.
Having tasted McCallister’s bone marrow sabayon recently I am personally excited to see if this makes the menu. We will continue to follow up on Campo as it sounds like it will be a new shining star for Dallas and specifically the Oak Cliff area.